Banana Layer Cake with Macadamia Nut Crunch



Ingredients:

Cake

  • 2 c all purpose flour
  • 5 c mashed bananas – about three medium bananas
  • 1 c sour cream
  • 1 c sugar
  • 2/3 c water
  • 1/2 c (1 stick) unsalted butter
  • 2 eggs
  • 2 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt

Macadamia Nut Layer

  • 3 oz. Mauna Loa dry roasted chopped macadamia nuts
  • 3 tbsp dark brown sugar
  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 1 tbsp cinnamon

Caramel Drizzle Topping

  • 1 can sweetened condensed milk

Instructions:

Cake

  • In bowl of mixer, beat butter and sugar until fluffy.
  • Add eggs one at a time, fully incorporating before adding the next one.
  • In a separate bowl, combine sour cream, bananas, water, and vanilla.
  • In a third bowl, whisk flour with baking soda and salt.
  • Alternate adding sour cream mixture and flour mixture to the butter and sugar. Make sure each addition is fully incorporated before adding the next.
  • Add macadamia nuts, brown sugar, flour, and cinnamon to small blender or food processor and whiz until the nuts are more like  crumbs than chunks. Set aside.
  • Preheat oven to 350°F (180°C). Grease and flour a 9″ spring-form pan.
  • Add 2/3 c of cake mix to pan, tilting side to side to cover the whole bottom.
  • Bake for approx.  8-10 mins, until layer is cooked.
  • Remove from oven and sprinkle 1 tbsp of macadamia mix across cooked layer.
  • Add another 2/3 c of cake mix, again tilting side to side to cover previous layer.
  • Turn oven to broil (450°F or 233°C), raising the oven rack to the second from top position.
  • Cook this new layer under the broiler for approx.  4 minutes, until a toothpick inserted in the middle comes out clean.
  • Repeat until you’re out of cake mix, set cakes aside to cool.

Topping

  • Empty condensed milk into a shallow pan or casserole dish & cover with aluminum foil.
  • Sink casserole dish into slightly larger dish, then fill bottom dish almost to the top with water.
  • Place whole contraption into a 425°F oven for 90 minutes.
  • Set a timer to check the water level every 30 minutes, and add water to the outside pan as needed.
  • Carefully remove foil and let cool for 30-45 minutes.

Assembly

  • Pour the cooled caramel over the top of the cake, drizzling some down the sides.
  • Sprinkle with remaining 3 oz of Mauna Loa macadamia nuts.

Original recipe from : Dee LeBrilla – Some Days Are Like